Ben Tish's top BBQ trends and tips -

Ingredients

• 2 lumps of hard wood
• 1 (approx. 2.5kg) lamb shoulder, bone in and scored with a sharp knife
• Hot Smoked paprika
• Ground cumin
• Ground coriander
• 2 oranges, zested and juiced
• 100ml red wine or cabernet sauvignon vinegar
• 200ml extra virgin olive oil
• Sea salt and freshly ground black pepper
• 6 cloves garlic peeled and finely chopped
• Sea salt, freshly ground black pepper for cooking
• Sardines, scaled and gutted, skin lightly scored
• 2 sprigs rosemary, leaves picked and stalks reserved
• 2 sprigs thyme, leaves picked and stalks reserved
• 1 clove garlic finely chopped
• 2 very ripe plum tomatoes cut in half
• 4 thick slices of ciabatta or sour dough bread
• Olive oil for cooking
• Half a lemon for squeezing